children_us

For the children50 awesome recipes

well vitamined and balanced

only for the children !

2

summary

Savory french toast 4_

Watercress cream with the laughing cow 6_

Potato croquettes 7_

Assorted savory crepes 8_

Spanish tortilla 9_

Tuna croquettes 10_

Crab cakes with coconut 11_

Sardines of Elie with eggs 12_

Ham fritters and almond 13_

Crispy carrots 14_

Fried artichokes 15_

Club-sandwich with chicken, bacon and zucchini 16_

American grilled pork ribs 17_

Chicken wings with orange caramel 18_

Breaded chicken drumsticks 19_

Pasta shell gratin 21_

Penne with tomato sauce 22_

Penne with sausage 23_

Burgers lamb 24_

Veal burger 26_

Burgers in italian 27_

Brandade with milk 28_

salt...

3

summary

... sweet

Tagada mini cakes 30_

Vanilla wafers 32_

Waffles with ice cream and whipped cream 33_

Orange provençal fritter 34_

Pancakes with sugar 35_

Pancakes “everything chocolate“ 36_

Pancakes with chocolate cream and fruit 37_

Halloween pie 38_

Carnival fritters 40_

Nun’s fritter 41_

Lost bread with caramel 42_

Lost brioche with tatin apples 43_

Charlotte with fruit salad 44_

Charlottes with praline chocolate 46_

Raspberry almond charlotte 47_

Honey and citrus-iced petit-suisses 48_

Rice pudding 49_

Multicolored eclairs 50_

Surprise banana 51_

Easter eggs 52_

Surprise strawberry 53_

Meringues 54_

Coconut-ginger rocks 56_

Crunchy lollipops 57_

Chocolate mousse 58_

Vanilla milk chocolate mousse 59_

Fondue with surprise chocolate 60_

Chocolate fondue with fruit 61_

4

1. Wash the tomatoes, cut in half and remove seeds. Place the tomato pulp in a bowl.

2. Break the eggs over the tomato pulp, add the milk and beat with a fork. Add salt and pepper.

3. Soak the slices of bread in the mixture. Flip and soak the other side. Season with one of the herbs and spices.

4. Lightly oil a griddle and cook the french toast on each side. Serve hot.

Savory french toast

8 slices of stale bread2 eggs

1 cup milk2 tomatoes

1 tbsp olive oil1 pinch of spices

(tandoori spice,cinammon,cumin, coriandre, curry)

a few leaves of fresh herbs (basil, parsley, sage,oregano, curry leaves)

salt, pepper

for 4 people

Preparation 10 min

Cooking time 16 min

REcipe_laurence mouton

PHOTO_laurence mouton

5

6

Watercress cream with the laughing cow

1. Peel the potatoes and cut them into pieces. Peel and slice the onion. Wash the watercress and cut some tails.

2. Heat the oil in a casserole. Sauté the onion for about 5 min. over low heat. Add the watercress, cover and cook for 2 min. (the watercress leaves must be reduced in volume). Add the potatoes and 1 l. of water. Salt and pepper. Bring to a boil, reduce heat and cook over low heat for 20 min.

3. Remove from heat, finely mix the the velvety incorporating the Laughing Cow. Adjust the seasoning and serve immediately in bowls.

one more recipe

Quiche-ham Watercress

Wash and drain 150 g of watercress. Mix the leaves. Cut 150 g of boiled ham into thin strips. Beat 3 eggs, 20 cl of cream, 1 teaspoon of cornstarch, salt and pepper. Line a pie dish with puff pastry. Prick the bottom with a fork. Spread it with a thin layer of mustard. Scatter the watercress and ham. Cover with the egg-cream mixture. Bake at 210°C (th.7) for 20 min. Unmold and serve hot with a well mustarded salad of watercress mash.

300 g of potato soup (Bintje, mona lisa...)4 portions of cheese

(«la vache qui rit» kind)1 onion

2 bunches of watercress1 tbsp olive oilSalt and pepper

For 4 people

Preparation 15 min

Cooking time 25 min

Recipe_Philippe ASSET

PHOTO_Philippe ASSET

7

Potato croquettes1. Peel and rinse potatoes. Grate them on the grid with large holes. Place them on a towel, close it and twist it to remove all moisture.

2. Put the potatoes in a bowl, sprinkle with flour and cheese, add the beaten egg. Season with salt, pepper and nutmeg. Mix well. Shape the croquettes with 2 tbsp. 3. Heat oil in large skillet, place the croquettes and cook for 5 min. per side over medium heat. Drain and pat dry on absorbent paper.

4. Serve the croquettes warm with the cherry tomatoes.

600 g potatoes floury1 tray of cherry tomatoes100 g grated cheese1 egg2 tbsp. flour10 cl of peanut oil1 pinch of nutmegSalt and pepper

For 4 people

Preparation 15 min

Cooking time 10 min

easy

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

8

Assorted savory crepes1. Put the flour, cornstarch, milk, oil, eggs, baking powder and salt in a mixing bowl. Mix until the batter is smooth.Let the batter rest for 30 min.

2. Separate the crepe batter into several different bowls and add a combination of herbs or spices to each one.

3. Cook the various crepes on a hot oiled crepe pan. Eat the crepes hot with your preferred topping.

Basic crepe batter:3 1/4 cups flour

3/4 cup cornstarch1/2 tsp baking powder

1 cup beer4 eggs

4 cups milk2 tbsp sunflower oil

1 pinch salt

Savory flavor variations:1 tsp curry powder1 tsp green tea powder1 tsp fresh minced parsley (or basil, or chives)1 tsp sesame seeds1tsp tandoori masala

For 4-6 people

Preparation 10 min

waiting time 30 min

Cooking time 30 min

Recipe_Maureen JANSEN

PHOTO_Laurence MOUTON

9

Spanish tortilla

1. Wash the potatoes and cut them into thin slices. Heat the oil in a frying pan and fry the potatoes (approx 20 min.). Season with a large pinch of salt, drain on paper towels, and put to the side.

2. In a large bowl, beat the eggs, then pour them over the potatoes. Wait 10 min. for the eggs to soak into the potatoes. Heat the olive oil and cook the tortilla, shaking the pan gently every once in a while. The top of the tortilla should be golden. Use a lid to turn it to cook the other side. Use a biscuit cutter or glass to cut the tortilla into small rounds. Serve hot sprinkled with black pepper.

For 6 people

Preparation 15 min

waiting time 10 min

Cooking time 30 min

Recipe_Maureeen JANSEN


2.2 lbs potatoes8 eggs2 tbsp olive oilsalt2 cups sunflower oil

tips

Sweet version :Cook a small amount of

potatoes as in the above recipe, adding a little sugar to the potatoes.

Proceed with the recipe. Cut the tortilla rounds

into halves, top with jelly or sprinkle with powdered

sugar. Serve warm.

10

Tuna croquettes

1. Peel the potatoes, cook in boiling salted water about 20 min., prick them to check for doneness before pureeing.

2. Drain the tuna and mash with a fork. Peel and press the garlic.

3. Combine in a bowl the mashed potatoes with tuna flesh and the garlic, stir, and then add 1 egg. Add salt and pepper. In your floured hands, shape the croquettes the size of a large walnut.

4. In a plate, break the remaining egg, beat it into an omelet. In a second dish, pour the breadcrumbs. Roll each croquette in beaten egg and breadcrumbs. Let them dry in the open air.

5. Heat oil in a frying pan or skillet and brown the croquette on all sides. As in, place them on a rack to drain, then on absorbent paper to dry.

6. Serve them hot or warm, drizzle with a lemon juice.

1 can of tuna in oil (150 g)300 g floury potatoes1 clove garlic2 small eggs2 tbsp. of bulging flour2 tbsp. bulging bread crumbs10 cl of olive oilSalt and pepper

For 4 people

Preparation 15 min

Cooking time 30 min



11

1. Drain the crab. Peel and chop the onions. Crush the bread, sprinkle the milk and then squeeze it between your hands. Mix it with crab, onions, chopped chives, 1 tbsp. coconut and 1 egg. Add salt and pepper.

2. Shape pellets with the previous preparation, flour them and toss in the remaining beaten egg and then in the rest of coconut mixed with bread crumbs.

3. Brown the pellets in a pan with the remaining hot oil. Drain on absorbent paper and serve immediately with green salad.

for 4 people

Preparation 10 min

Cooking time 10 min

Recipe_Thalie BARDINET

PHOTO_MARIELLE-GAULT

Crab cakes with coconut

240 g of canned crab2 spring onions1 bunch of chives100 g of bread15 cl milk2 eggs2 tbsp. flour5 tbsp. of grated coconut4 tbsp. bread crumbs4 tbsp. cooking oilSalt and pepper

12

Sardines of Elie

with eggs1 can of sardines in oil1 lemon4 hard boiled eggs1 cup of tomato sauce1 bunch chivespepper

1. Squeeze the lemon. Husk the boiled eggs. Cut the boiled eggs in half. Remove the yolks with a teaspoon. Reserve the whites.

2. Mix in the plate the yolks with the sardines. With a fork, mash the yolks with sardines to get smooth paste. Add a couple tablespoons of oil of the can to blend it. Pour the tomato sauce. Add the lemon juice. Mix everything.

3. Chop the chives over the dough with sardines and yolks. Keep a few sprigs to garnish the dish. Mix everything. Use a spoon, stuff the egg whites with the dough.

4. Arrange the eggs on a serving platter. Add pepper on everything. Decorate the dish with a few stalks of fresh chives. Serve chilled.

For 4 people

Preparation 10 min

Cooking time 20 min

Recipe_Catherine BOURZAT


13

Ham fritters and almond

1. Cut the ham and Emmental cheese into very small dice. Grind the almonds.

2. Heat 12 cl of water in a saucepan with the butter into pieces and 2 pinches of salt. When it boil remove from heat and add flour. Let dry and stir over low heat for 30 sec. Remove from heat and stir in the egg and yolk, pepper, ham, Emmental cheese and almonds.

3. Use 2 tsp. to form small balls of dough. Slip them into the fryer oil to 160°C. Brown for 7-8 min. Drain the fritters on the absorbent paper. Serve hot.

50 g of Emmental1 thick slice of ham (50 g)50 g flaked almonds30 g butter75 g flour1 egg + 1 egg yolk1 fryerSalt and pepper

for 4 people

Preparation 10 min

Cooking time 15 min



14

Crispy carrots2. Beat the eggs with a fork and put them in another dish. Put the flour in a third dish, add salt and pepper.

3. Heat oil and meanwhile, roll in the flour the carrot pieces and then in the egg and finish in the breadcrumbs. Repeat the operation until the final pieces. Keep in a dish. Fry in hot oil but not burning oil (180°C) bit by bit. Place them on absorbent paper, add salt lightly and serve immediately.

500 g carrots preferably medium200 g breadcrumbs home3 tbsp. of black sesame50 g of dried coconut

2 large eggsflour

Salt and pepper2 lemons

vegetable oil for frying

For 8 people

Preparation 15 min

Cooking time 15 min

Recipe_Laurence MOUTON


1. Wash and peel carrots. Cut carrots into four according to size. Put the breadcrumbs in a dish add in sesame and coconut. Mix thoroughly.

15

8 small artichokes1 1/2 lemons1/4 cup flour

2 eggsoil for fryingsalt and pepper

1. Squeeze juice from 1 lemon and add to a large bowl of water. Detach the stems from the artichokes and remove the tough bottom outer leaves. Cut away the tough points of the leaves. Slice artichokes in half or quarters lengthwise, depending on size. Immediately rub with lemon half and put into lemon water.

2. Bring a pot of salted water to a boil and drop artichokes in. When the water returns to a boil, reduce heat, cover and simmer gently for about 15 min. Drain artichokes, squeezing lightly.

3. Meanwhile place flour into a bowl and in another one whisk eggs. In a heavy pot or deep fryer heat oil to 375° F. Continue to dip artichokes in flour and then in the eggs.

4. Deep-fry for 5 min. until golden, drain on a rack or paper towels. Season with salt and pepper, serve immediately.

Fried artichokes

tips

Artichoke leaves should pull off easily after cooking. The deep-frying oil is to temperature when a small piece of stale bread browns in 30 sec.

For 4 people

Preparation 15 min

Cooking time 20 min

Recipe_Maureen JANSEN


16

2 chicken breasts8 thin slices of bacon2 zucchini40 g of grated cheese (Emmenthal, county ...)8 large slices of wholemeal bread4 tbsp. tablespoons olive oil A pinch of paprikaSalt and pepper

1. Cook the chicken breasts, 2 or 3 min. per side, in 2 tsp. of olive oil, then sprinkle with paprika, add salt and pepper.

2. Rinse and sponge the zucchini. Cut them into 1 cm slices in lengthwise. Sealing them with a brush with oil and grill them on both sides of a cast iron grill well heated, salt and pepper.

3. Place 4 bread slices on a plate, cover with half the grated cheese, place on each, alternating, bacon, zucchini, chicken, bacon, sprinkle with the remaining cheese, top with a slice of bread.

4. Heat the cast iron grill, place the sandwiches and place it over a heavy lid. Let heat for about 2 min. to brown and melt cheese. Turn the sandwiches and grill the other side.

5. To facilitate the tasting, cut them into 4 pieces along the diagonals. Serve with small salad leaves.

For 4 people

Preparation 15 min

Cooking time 10 min

middle



Club-sandwich with chicken, bacon and zucchini

17

American grilled pork ribs 1. Cut the ribs into 4 pieces of equal size.

2. In a bowl, combine the tomato sauce, ketchup, vinegar, mustard, oil, honey and spices. Add the meat and let it marinate for 30 min.

3. Drain and cook the ribs for 45 min. on the barbecue or grill, turning once halfway through cooking. Baste occa-sionally with thee marinade.

4. Serve hot with corn cobs.

1 kg pork ribs10 cl tomato sauce2 tbsp tomato ketchup2 tbsp cider vinegar1 tbsp mustard1 tbsp cooking oil1 tbsp sugar or honey1 pinch of cayenneSalt and pepper

For 4 people

Preparation 5 min

waiting time 30 min

Cooking time 45 min

easy

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS

18

Chicken wings

with orange caramel

1. Cut the wings in half at the joint. On each piece, remove the skin and push it onto the flesh.

2. Roast all the pieces in olive oil. Add orange juice, honey and zest, cook until obtaining a caramel.

3. Coat well all three pieces of chicken with the caramel, salt and pepper. Serve hot with basmati rice.

For 4 people

Preparation 30 min

Cooking time 30 min

Recipe_Hector BAROTOQUI


16 chicken wingsJuice of 3 orangeszest of 1 orange2 tbsp. of honey1 tbsp. olive oilSalt and pepper

THE RECIPE IN +

Spicy chickenIf you like spicy food, add a pinch

of cayenne pepper and a squeeze of lemon before serving this

dish, serve with polenta cut into triangles and brown with the butter

for a few minutes.

19

Breaded chicken

drumsticks

1. Preheat the oven to 210°C (th.7). Wash the potatoes, dry them and wrap them one by one in aluminum foil. Bake for 30 min.

2. Meanwhile, heat the oil in a pan and turn the drumsticks to brown. Salt and pepper. Continue cooking for about 15 min., the meat should be partially cooked.

3. Mix the flour on a plate, bread crumbs and ground almonds. Beat the eggs in another plate.

4. Heat the frying oil. Brush the drumsticks with the beaten egg then coat them with bread crumbs. Dip them in the frying oil for about 5 min. Drain them on absorbent paper.

5. Serve the breaded drumsticks accom-panied by potatoes and crème fraîche.

For 4 people

Preparation 15 min

Cooking time 30 min

easy

Recipe_PRISMAPIX


4 chicken drumsticks4 large potatoes

2 eggs2 tbsp. flour

4 tbsp. blond bread crumbs blond2 tbsp. chopped almonds

2 tbsp. cooking oil2 tbsp. crème fraîche

1 frying oilSalt and pepper

20

21

1. Cook the pasta in boiling salted water added with the cube of chicken stock for the time indicated on the package, then, drain them.

2. Mix the cream with 3 slices of ham and grated parmesan cheese, salt and pepper. Cut the remaining ham into small cubes.

3. Mix the pasta, diced ham and cream mixed, pour the mixture into a baking dish, sprinkle with grated Emmenthal, and broil in preheated oven to 210°C (th.7) for 15 min. Serve hot.

Pasta shellgratin

for 4 people

Preparation 30 min

Cooking time 15 min


PHOTO_Laurent ROUVRAIS500 g of pasta shells15 cl of single cream5 slices of ham on the bone100 g of grated Emmenthal50 g of grated parmesan1 cube of chicken stockSalt and pepper

22

Penne with tomato sauce

1. Peel and slice the shallots. Peel and crush the garlic cloves.

2. In a saucepan, brown the garlic in 2 tbsp of olive oil. When it is golden brown, Remove it.

3. In this fragrant oil put the shallots and tomatoes. Add salt and pepper and cook for 15 min. over medium heat.

4. Cook the pasta in plenty of boiling salted water. Once they are cooked (al dente), drain them and pour them into a dish. Add 1 tbsp of oil and mix. Keep warm.

5. Quickly mix the tomato sauce to obtain a homogeneous preparation. Adjust the seasoning and serve imme-diately with pasta accompanied by Parmesan shavings.

For 4 people

Preparation 15 min

Cooking time 20 min

easy

Recipe_PRISMAPIX


400 g penne1 can of peeled tomatoes

2 shallots4 garlic cloves40 g of Parmesan

3 tbsp of olive oilSalt and pepper

23

Penne with sausage

1. Boil the tomatoes for 20 sec., peel them, seed them and cut them into cubes. Peel and finely chop the onion.

2. Heat the oil in a skillet. Melt the onion over low heat for 2 min. Add the sausage meat and cook it for 2-3 min. by crushing with a fork. Add the tomatoes. Salt and pepper and sprinkle with fennel seeds. Simmer for 10 min., stirring often, the juice should be reduced.

3. Cook the pasta «al dente». Drain them, pour into the pan and stir for 1 min. with the sauce. Serve immediately, with grated Parmesan.

250 g sausage meat350 g penne (or other hollow pasta)

4 tomatoes1 onion

1 tsp fennel seeds1 tbsp olive oilSalt and pepper

for 4 people

Preparation 5 min

Cooking time 15 min

Recipe_Philippe ASSET

PHOTO_Philippe ASSET

24

25

500 g boneless lamb shoulder125 g mozzarella

1 onion6 sprigs of coriander

2 sprigs of mint2 tbsp olive oil200 g of polenta

60 cl milkSalt and pepper

1. Cook the polenta in salted milk for 5 min., stirring. Spread it in a dish.

2. Mix the cubed lamb. Stir in the chopped onion, chopped mint and coriander. Shape into 8 pucks.

3. Cut the mozzarella into 8 slices. Place them on 4 lamb pucks, place the other slices of mozzarella. Press lightly.

4. Cut the polenta into chips, let them brown in a pan with 1 spoon of oil.

5. Oil the burgers. Grill them per side in a non-stick skillet over medium heat for 3 min. Salt and pepper. Serve with the golden polenta fries.

For 4 people

Preparation 5 min

Cooking time 15 min



Burgers lamb

26

Veal burger

1. Rinse the lettuce and tomatoes. Cut the tomatoes and pickles into slices. Peel and finely chop the onion.

2. In a saucepan, melt the butter, when it is hot, add the chopped onion, sweat without browning. Put the onions in a bowl, add the chopped meat and egg yolks. Salt and pepper. Form into 4 patties.

3. Heat oil in a skillet. Cook the patties on each side for 3 min.

4. Toast the hamburger buns. Place on each bun a slice of cheese, 1 patty, sliced pickles, 1 slice of tomato, 1 lettuce leaf and finish with the hamburger bun. Serve immediately.

For 4 people

Preparation 15 min

Cooking time 10 min

easy

Recipe_PRISMAPIX


500 g coarsely chopped veal4 hamburger buns

4 slices of special cheese for burgers 4 lettuce leaves

1 tomato1 onion

4 pickles2 egg yolks20 g butter1 tbsp oil

Salt and pepper

27

Burgers in italian

1. Fry the steaks for 3 to 4 min. per side with oil. Add salt and pepper. Spread them with 2 tbsp of tomato sauce. Place 1 slice of mozzarella on each. Cover and cook for 1 min. to melt the cheese.

2. Split the buns. Toast them.

3. Mix the remaining sauce and pesto. Spread on the bottom of the buns. Divide the arugula, tomato slices and chopped onions. Remove the steaks, close again the breads. Serve with grilled polenta and a green salad.

4 ground steaks of 120 g4 hamburger buns

1 ball of mozzarella (125 g)1 tomato

2 spring onions50 g arugula

5 tbsp. of tomato sauce1 tsp of pesto

1 tbsp. of cooking oilSalt and pepper

For 4 people

Preparation 5 min

Cooking time 10 min

easy



28

Brandade withmilk

For 4 people

Preparation 30 min

cooking time 1 h 10

Recipe_Catherine BOURZAT


1. Wash and peel the potatoes. Cut them into chunks. 2. Place the desalted cod in a pot with the unpeeled garlic, the onion and the peppercorns. Cover with milk. Bring to a boil, then reduce heat to low and let the cod poach for 10 min. Using a skimmer, remove the pieces of cod and put them on a plate. Add the potatoes to the milk and cook for 20-25 min.

3. Shred the cod between your fingers to remove the bones. Remove the potatoes with a skimmer. Filter the milk through a sieve. Remove the bay leaves, peppercorn, and onions. Put the milk to the side.

4. Collect the garlic pulp by pressing the cloves with your fingers to remove the peels. Place the cod and the potatoes in the bowl of a food processor or mixer. Add the garlic pulp. Blend, progressively adding the milk. Add the olive oil. Blend again. Add salt and pepper if necessary. Serve hot.

4 cups milk1 lb cod, desalted

1 1/4 lb potatoes for mashing (ex,bintje)8 cloves of garlic

5 bay leaves1 peeled onion12 peppercorns

3 tbsp olive oilSalt, pepper

29

30

31

Tagada mini cakes

For 4 people

Preparation 10 min

cooking time 25 min



1. In a saucepan over low heat, melt the Tagada strawberries, milk and butter, turning often. Preheat the oven to 200°C (th.6-7).

2. Beat the eggs and sugar in a bowl. Stir in the cooled contents of the saucepan and flour. Beat to a smooth paste.

3. Divide the dough in the cavities of a silicone mold for mini cakes. If there are empty cavities, pour in a little water. Bake for 20 min. In mid-cooking, reduce the oven temperature to 180°C (th.6). Serve chilled the mini cakes.

25 Tagada strawberries 4 tbsp. tbsp of milk75 g salted butter

2 eggs70 g caster sugar

80 g self-rising flour (with baking powder incorporated)

32

Vanillawafers

1. Warm the milk. Pour flour into a bowl and make a hole in the center. Add the baking powder, eggs, sugar and vanilla powder and mix well.

2. Mix the dough by adding gradually the warm milk. Melt 60 g of butter, then, pour it in the batter. Mix until dough is smooth. Cover the dough with plastic film and set aside for 2 h. at room temperature.

3. Heat the waffle iron, but-ter it lightly and pour a small ladle of batter onto the flat part of the waffle iron. Close the iron and cook over medium heat.

4. When the waffle is golden brown, remove it from the iron and sprinkle with icing sugar. Cook the other waffles in the same way and serve with a cup of crème fraîche.

250 g of sifted flour1 sachet of baking powder

2 eggs30 cl milk

50 g caster sugarA pinch of vanilla powder

60 g butter + 50 g for the cooking150 g icing sugar

15 cl of crème fraîche

For 4 people

Preparation 15 min

Cooking time 5 min

waiting time 2 h

easy

Recipe_PRISMAPIX


33

Waffles with ice cream and whipped cream

1. Rinse and finely grate the orange zest. Melt and cool 60 g of butter. Put the flour and baking powder into a bowl, make a hole, break the eggs and add the zest, orange blossom water, 1 packet of vanilla sugar and 60 g of butter. Whisk hile pouring gradually the milk. The dough should be smooth and flowing. Let stand for 20 min.

2. Whip the chilled cream until stiff and fold in the remaining vanilla sugar while continuing to beat. Cool and refrigerate.

3. Heat the waffle iron and brush it with butter. Pour a small ladle of batter and cook for 2 to 3 min. Peel off the waffle and repeat until all the batter has been used.

4. Decorate the waffles with whipped cream and candy, dust with icing su-gar and serve with a scoop of ice cream.

200 g flour3 eggs

25 cl milk½ sachet of baking powder2 packets of vanilla sugar

2 tbsp icing sugar1 tablespoon of water of orange blossom

An untreated orange80 g butter

15 cl of single cream25 cl of vanilla ice cream

assorted candy

For 4 people

Preparation 30 min

Cooking time 15 min

waiting time 20 min

middle



34

Orange provençal

fritter

200 g flour2 eggs50 g caster sugar1/2 sachet of baking powder2 tbsp orange-flower water 30 cl oilIcing sugar

1. Make a fountain with the flour and baking powder. Pour in the center the caster sugar, eggs, orange-flower and melted butter. Knead by hand until the dough is smooth.

2. Form a ball with the dough and cut it into 4 thick slices. Thinly spread each slice with a rolling pin on a floured surface and cut them into rectangles.

3. Heat oil in a large skillet and place the pieces of the batter. Drain the all on absorbent paper, arrange them on a dish, sprinkle with icing sugar and serve.

For 4 people

Preparation 20 min

Cooking time 20 min

middle



35

Pancakes with sugar250 g flour50 cl milk3 eggs2 tbsp. cooking oil1 pinch of salt

for 4 people

Preparation 10 min

Cooking time 40 min

waiting time 1 h



1. Pour the flour in a large bowl, make a small round. Break the eggs, mix gradually with the milk without lumps. Add oil and salt, mix well, let stand for 1 h. in a clean cloth at room temperature.

2. Lightly oil a pancake pan, pour a half ladle of batter into the hot pan, cook until the edges are detached (around 30 sec.). Flip the pancake, cook the other side and slide onto plate. Repeat the operation. Serve with colored sugars.

36

Pancakes “everything chocolate“

120 g dark chocolate80 cl whole milk

10 cl of liquid cream2 eggs + 2 yolks30 g of butter

125 g flour2 tbsp. of cornstarch30 g of powdered sugar30 g unsweetened cocoa

1 pinch of salt

1. Sift together flour and cocoa over a bowl, add 2 eggs and salt. Pour gradually 40 cl of milk and stir with a whisk to get smooth dough. Let stand at least for 30 min.

2. To prepare the chocolate cream, pour the remaining milk and cream in a saucepan, bring on the heat. Turn off when the liquid is boiling, pour over the chocolate cut into small pieces, let stand for 5 min., then mix. Whisk in a bowl the 2 egg yolks with sugar and cornstarch. Pour on, gradually, the chocolate mixture.

3. Transfer in a heavy saucepan and heat over low heat. Let thicken by stirring constantly. Transfer to a bowl and let cool.

4. Cook the pancakes in a pan coated with melted butter. Stack them bit by bit on a plate.

5. At serving time, spread the pancakes with chocolate cream, fold them and serve them immediately.

For 4 people

Preparation 30 min

waiting time 30 min

Cooking time 15 min



37

Pancakes with chocolate creamand fruit

200 g dark chocolate pastry40 g butter

2 eggs30 cl milk

20 cl of cold cream150 g flour

A pinch of salt2 tbsp. of brown sugar

1 packet of vanilla sugar100 g mixed dried fruit

(raisins, pistachios, almonds, hazelnuts ...)

1. Prepare the dough. Whisk in a bowl the flour, eggs, salt, 30 g of melted butter, sugar and milk to get smooth dough. Let stand about 30 min.

2. Meanwhile, prepare the chocolate cream. Chop the chocolate using a knife or food processor. Heat the cream and pour it boiling over the chocolate. Cover and let stand for 5 min. and stir with a fork to obtain a smooth cream.

3. Roughly chop the nuts then fold in the chocolate with the vanilla sugar. Cook the pancakes on a hot skillet coated with butter.

4. Spread each cake with chocolate cream with nuts and fold them in half or roll them and serve immediately.

For 4 people

Preparation 20 min

Cooking time 20 min

waiting time 30 min



38

Halloween pie

For 4 people

Preparation 35 min

waiting time 30 min

cooking time 40 min

Recipe_Laurence MOUTON


1. Pour the water into a bowl and mix in the salt. In a mixing bowl, sift the flour and butter together. Add the water mixture gradually. Mix and quickly knead the dough into a large ball. Cover with plastic wrap. Chill the dough in the refrigerator for at least 30 min.

2. Cut the pumpkin into large chunks and steam for 20-25 min. The flesh should be tender. Smash with a fork until the pumpkin is pureed. Put to the side.

3. Preheat the oven to 410°F. Roll out the pie dough and mold into a pie pan. Prick the bottom of the crust with a fork. In a mixing bowl, whisk the egg with the sugar. Add the potato starch, sour cream, zest, and cinnamon. Add the mixture to the pumpkin puree.

4. Pour into the pie crust. Bake for 35 min. Decorate the pie with the licorice wheels right before serving.

For the Shortcrust pastry dough :4 cups flour1/2 lb butter, cut into small pieces6 tbsp cold water1 tsp salt

For the side dish :1 3/4 lbs pumpkin1 egg1/2 cup sugar1/4 cup corn or potato starch3 tbsp sour cream1 strip of lemon zest3 licorice wheels3 pinches of cinnamon (or nutmeg)

tips

For a lighter version, replace the sour cream with silken tofu.

39

40

Carnivalfritters

250 g flour2 eggs

40 g butter10 ml milk

½ sachet of baker’s yeast2 sachets of vanilla sugar1 tbsp. redcurrant jelly

1 tbsp. of vermicelli with multicolored sugar

2 tbsp. with icing sugar1 fryer

1. Put the flour in a bowl, make a small round and break the eggs. Add the butter cut into pieces, baking powder, and vanilla sugar. Pour the milk, mix and knead the dough vigorously. Shape a ball and flour it lightly.

2. Lay out the dough and cut out discs of 6 cm of diameter. Place them on a tray, cover with a clean cloth and let rise in a warm place.

3. Heat the oil over medium heat. When the donuts have risen, plunge them 3 by 3 in the oil. Turn them over halfway through cooking, drain and pat dry on absorbent paper.

4. Melt the redcurrant jelly. Place 1 drop on each donut and sprinkle with the vermicelli and icing sugar. Serve warm or cold.

For 4 people

Preparation 30 min

Cooking time 20 min

middle



41

1. Pour 125 cl of water in a heavy saucepan. Add the butter cut into pieces, 1 tablespoon of sugar and salt. Bring to a boil. Wait until the butter has melted and add the flour all at once. Mix vigorously with a wooden spoon, always on the fire, a ball of dough forms and comes off the bottom of the pan. Turn off the heat and let cool.

2. Add 1 egg, beaten with the dough and finely grated lemon zest. Mix well. Repeat with the 3 remaining eggs, the dough should be soft.

3. Heat oil in a deep fryer. Carefully dip spoonfuls of batter into hot oil. Remove the donuts when they got golden brown, drain them on absorbent paper and sprinkle with the remaining sugar. Serve hot or warm.

for 4 people

Preparation 30 min

Cooking time 15 min



Nun’s fritter

1 lemon4 eggs

75 g butter150 g flour

4 tbsp caster sugar1 l peanut oil

A pinch of salt

42

1. Beat the egg, add the vanilla sugar and pour in the warm milk. Cut into 2 the bread slices, dip them in the mixture, then drain. Heat 80 g of butter in a skillet. Place the bread slices and brown on each side.

2. Cut the apples in two, without peeling, and remove the core and seeds. Cut them into slices and roll in the sugar. Roast in the pan of the remaining butter to caramelize the two sides. Set aside the apples.

3. Pour the cream into the pan and let boil to get a caramel sauce. Place the apple pieces on the French toast and drizzle with caramel. Serve warm.

lost bread with caramelfor 4 people

Preparation 20 min

Cooking time 10 min



4 slices of stale bread4 apples120 g butter1 egg10 cl milk20 cl of single cream100 g of caster sugar1 packet of vanilla sugar

tips

Even more tasty the bread replaced by the brioche bread spread with a very thin layer of vanilla chestnut cream, before putting the apples and pouring the caramel.

43

Lostbrioche with tatin apples

4 thick slices of brioche4 apples1/2 lemon

75 g of butter80 g powdered sugar

2 eggs15 cl milk

1. Peel the apples, cut them into quarters, remove the core and squeeze lime juice on them.

2. Coat the bottom of a pan with 25 g of butter and sprinkle with 25 g of sugar. Divide the apple slices, 25 g of butter and 25 g of sugar. Cook for 20 minutes covered on medium heat.

3. Whisk the eggs with the remaining sugar. Quickly dip the slices of brioche and let them brown in a skillet with the remaining butter.

4. Divide the apples on brioche slices and serve immediately.

For 4 people

Preparation 10 min

Cooking time 20 min



44

45

Charlotte with fruit salad

1 packet of biscuits1 can of fruit salad in natural

20 cl of single cream1 packet of vanilla sugar

2 sheets of gelatin10 cl milkicing sugar

1. Put the sheet of gelatin to soak in cold water to soften them. Then dry them by pressing them between your hands.

2. Heat the milk, incorporating the gelatin to melt. Allow to cool.

3. Mount the very cold single cream into whipped cream and stir in the vanilla sugar by smoothing the mixture.

4. Drain the fruit salad, and then sponge it on absorbent paper. Stir in fruit with whipped cream and add the cooled milk.

5. Coat walls of a round pan with the biscuits. Pour the prepared fruit in the middle. Smooth the surface. Keep for 4 h. in the fridge.

6. Serve the charlotte removed from the mold and sprinkle with icing sugar.

for 4 people

Preparation 15 min

cooking time 5 min

waiting time 4 h

middle

TEXTE & STYLISME _Christina BEL

PHOTO_Franck BEL

46

Charlottes with praline chocolate

1. Butter 4 charlotte ramekins. Melt chocolate in a hot bain-marie but not boiling then let it cool. Separate the yolks from egg whites.

2. Mix the yolks with the chocolate and butter. Whisk the egg whites until stiff and fold the chocolate. Add the praline chips. Keep in the refrigerator.

3. Combine in a bowl the coffee, milk and cane sugar syrup. Dip the biscuits in this mixture and line bit by bit the walls of the molds. Fill them with chocolate mousse. Keep for 12 h in the refrigerator.

4. Turn out the charlottes and decorate with grated chocolate and eggs with the liquor.

For 4 people

Preparation 30 min

Cooking time 5 min

waiting time 12 h

easy



300 g milk chocolate + 50 g for the decor3 eggs60 g butter100 g of praline chips3 boxes of minibiscuits spoon10 cl of black coffee2 tbsp. of milk2 tbsp. of sugar cane syrup1 packet of eggs with liqueur

47

Raspberry almond charlotte

1. Put the cream in the fridge with a bowl. Soften the gelatin in a bowl of cold water. Line a charlotte in a mould with plastic wrap.

2. Mix half of the raspberries with the sugar. Keep 3 tbsp. of this sauce to soak the biscuits. Let cool the third of the sauce, add the softened gelatin. Stir to dissolve and pour the remaining sauce. Add the ground almonds and mix.

3. Whip the crème fraîche very cold into whipped cream. Gently fold the raspberry almond to get a smooth cream.

4. Line the pan with the biscuits dipped in the sauce on one side. Pour the cream in the middle, have over 150 g raspberries, smooth and top with the remaining biscuits.

5. Fold the plastic wrap and set aside the charlotte for 12 h in the refrigerator. Turn out and serve decorated with raspberries.

For 4 people

Preparation 30 min

Cooking time 3 min

waiting time 12 h

middle

Recipe_PRISMAPIX


600 g raspberries70 g powdered sugar

50 cl of crème fraîche2 sheets of gelatin (4 g)

50 g ground almonds20 ladyfingers

48

Honey and citrus-iced petit-suisses

8 petit-suisses1/2 untreated orange

1/2 grapefruit3 tbsp clear honey

1. Turn out the petit-suisses and drain. Rinse and dry jars.

2. Grate 1 tbsp of orange zest. Squeeze the fruits and strain the juice.

3. Whisk the petit-suisses with citrus juices, zest and honey. Fill the pots with this mixture by packing well, insert a stick in the center and freeze at least 6 h. Tear the package and serve.

for 4 people

Preparation 20 min

no cooking

waiting time 6 h

easy

Recipe_PRISMAPIX


49

Rice pudding

For 4 people

Preparation 10 min

cooking time 25 min

easy

TEXTE & STYLISME _Christina BEL

PHOTO_Franck BEL

Shopping_MCM Emballages-Weck,

couverts www.firstpack.fr

1. Boil the milk with the powdered sugar and vanilla sugar. Once boiling, sprinkle in the rice, reduce the heat and gently cook for about 20 min.

2. Pour into glasses or in a large bowl and let cool.

3. To serve, garnish with a pinch of vanilla.

1 liter of milk100 g white rice

(round-grain rice)4 tbsp. powdered sugar1 packet vanilla sugar

A pinch of vanilla powder for decoration

50

For the custard:35 ml milk3 egg yolks120 g of sugar1 tbsp vanilla coffee powder2 tbsp flour

For the choux pastry:75 g butter80 g flour3 eggs

For the icing:200 g icing sugar1 egg white1/2 lemonfood colorsmulticolored candies

1. Boil the milk with the vanilla and 60 g sugar. Whisk the egg yolks and remaining sugar in a bowl until frothy. Add flour and mix. Gradually pour the hot milk while beating. Pour mixture into a saucepan and cook about 5 min., stirring constantly. Allow to cool.

2. Preheat oven th. 6 (180°C). Boil 10 ounces of water with a pinch of salt and butter. Remove from heat and add flour all at once. Stir with a spatula until the dough sticks to the spatula. Remove from heat and add the eggs one at a time, stirring briskly. The dough should not become too runny.

3. Place the strands of dough with a pastry bag on a baking sheet and bake 25 min. Allow to cool. Drill the ends of lightning and fill them with a pastry bag with vanilla custard.

4. Mix the icing sugar with the egg white and lemon juice. Separate the frosting in small amounts and add 1 or 2 drops of food coloring. Brush the surface of flashes, alternating colors and before the icing is made of candy paste above.

for 6 people

Preparation 35 min

cooking time 30 min

difficult

Recipe_PRISMAPIX


Multicolored eclairs

51

Surprise banana

3 bananas1 lemon2 eggs

10 cl milk2 0cl fluid cream

250 g flour1 tbsp. of baking powder

2 packets of vanilla sugar2 tbsp. of powdered sugar2 tbsp. with icing sugar

1 l of peanut oilMulticolored Chocolate pastille

1. Rinse the lemon and grate the zest. Put the flour and the baking powder into a bowl, make a small round and break the eggs. Add the sugar and the zest. Whisk by pouring slowly the milk. The dough should be smooth and thick enough. Let stand for 20 min.

2. Peel the bananas, split them in half the thickness and in length. Coat them with lemon juice.

3. FWhip the very cold cream into whipped cream. When it becomes firm add the vanilla sugar while continuing to whisk. Keep in cool.

4. Heat the oil. Coat the banana with dough and plunge them into the frying oil to brown. Drain them.

5. Sprinkle with icing sugar, garnish with whipped cream, pastille with chocolate and serve immediately.

For 4 people

Preparation 30 min

Cooking time 15 min

waiting time 20 min

middle



52

Easter eggs

1. Crush 400 g of chocolate. Melt the 200 g in a bain-marie and add the remaining 200 g of chocolate. Mix well.

2. Open the eggs lightly with an egg slicer. Blow them in a bowl. Rinse the shells and drain upside down on rack.

3. Pour the melted chocolate into a pastry bag and fill the eggs to the edge. Harden the eggs stand for 10 minutes in the freezer. Pour the chocolate unsupported and replace the eggs in the freezer.

4. Chop the remaining chocolate in a bowl. Heat in a saucepan the cream, the butter and honey. Pour the boiling mixture over the chocolate, add the Grand Marnier and mix well. Let cool at room temperature.

5. Remove the eggs from the freezer and hull them gently. Sprinkle them with cocoa. Put them in egg -cups, fill them with chocolate cream, decorate the top with a candy and serve.

8 eggs650 g of dark chocolate

50 g of honey20 cl of cream35 g of butter

1 tbsp. of Grand Marnier8 candies shaped fried eggs

50 g of cocoaFor 4 people

Preparation 30 min

Cooking time 20 min

waiting time 10 min

middle

Recipe_PRISMAPIX


53

Surprise strawberry1. Peel and cut the kiwi into slices. Wash and wipe the strawberries retain their leaves, cut into quarter to make a hat, dig inside the fruit using a small sharp knife, keep the flesh.

2. Mix in saucepan the orange juice, the flesh of strawberries and balsamic vinegar, let reduce in half over high heat. Reduce heat, add the flesh of the mango, cut into small cubes, and cook for 1 min.

3. Fill the strawberries with the preparation, close the hats.

4. Serve well chilled, all placed on the slices of kiwi.

2 trays of large strawberries1 mango2 kiwis1 orange juice1 tbsp of balsamic vinegar

For 4 people

Preparation 30 min

Cooking time 10 min



54

Meringues

250 g of sugar5 eggsfood colors

1. Put the sugar in a saucepan and add 2 tbsp of water. Lightly bring to a boil. Monitor the temperature with a food thermometer, it should not exceed 118°C.

2. Separate the yolks from egg whites. Start beating the egg whites until stiff. Carefully pour the cooked sugar reached at temperature on the whites while continuing to whisk until completely cooled. The whites must be very firm.

3. Preheat the oven to 90°C(th3). Cover 2 baking sheets with parchment paper. Separate the egg whites into two parts and color each half with a few drops of food coloring. Mix gently.

4. Fill 2 pastry bags with meringue and shape meringues on plates. Bake for about 2 h. At the end of baking, leave the oven door ajar to allow the meringues to dry.

For 4 people

Preparation 20 min

Cooking time 2 h

dificile

Recipe_PRISMAPIX


55

56

Coconut-ginger rocks

125 g grated coconut1 tsp ground gingerA pinch of vanilla powder90 g caster sugar1 egg

1. Preheat the oven to 180°C(th.6). Beat the egg and sugar with a fork. Add the grated coconut, ginger and vanilla. Mix until the dough is homogeneous and compact.

2. Using two teaspoons or fingers, place 12 small mounds of dough on a baking sheet covered with baking paper. Gently pinch the top to form a point on each rock. Bake them for 15 min. in the oven.

3. Let cool. Serve the rocks to accompany a salad of fresh pineapple.

for 4 people

Preparation 15 min

cooking time 20 min



57

80 g corn flakes (corn flakes)100 g dark chocolate

4 tbsp Nutella (100 g)3 tbsp grated coconut

1. Melt 50 g of dark chocolate, broken into pieces in the microwave on medium power, or over a bain-marie. Smooth it. add the Nutella and coarsely crushed cornflakes.

2. Divide the mixture over 4 squares of plastic film. Place a wooden stick in the center. Roll in the plastic film tightly and let harden in the freezer for 20 min.

3. Melt the remaining chocolate, smooth it out. Brush the lollipops cleared of their film with the chocolat. Turn them in the grated coconut and serve with fresh fruit salad.

for 4 people

Preparation 10 min

cooking time 1 à 10 min

waiting time 20 min



crunchylollipops

58

100 g cooking chocolate3 eggs

30 g butter2 tbsp icing sugar

Chocolate mousse

1. Break the chocolate into small pieces and melt it over a bain-marie, then remove from the heat. Add butter pieces and mix until it is melted. Add the egg yolks and mix.

2. Beat the egg whites until stiff, add the icing sugar to finish. Gently stir the whites in the melted chocolate.

3. Divide the mousse into 4 individual cups, keep them refrigerated until the serving time.

for 4 people

Preparation 20 min

cooking time 5 min



one more recipe

Coffee mousseMount 5 egg whites until stiff with a pinch of salt. Halfway through, add 3 tablespoons of sugar while beating. Dissolve 4 teaspoons of instant coffee in 1 tablespoons of water. Mix with 300 g of cottage cheese of 40 % fat and 4 tbsp sugar. Whisk the mixture until smooth. Gently fold in the egg whites and divide the mousse into ramekins. Place in the freezer for 15 min. Just before serving, sprinkle with the cocoa foams. Serve chilled.

59

250 g of milk chocolate6 eggs

40 g butter2 pinches of vanilla powder

A pinch of salt

Vanilla milkchocolate mousse

1. Separate the egg whites from the yolks. Break chocolate into pieces and melt it in a bain-marie over low heat, stirring regularly with a wooden spoon until smooth.

2. Remove the melted chocolate from the bain-marie. Add the butter and 2 pinches of vanilla powder while stirring, then, the egg yolks one by one. Mix well.

3. Beat the egg whites until stiff with a pinch of salt. Gently fold them gradually into the melted chocolate.

4. Pour the mousse into individual bowls. Cool and refrigerate for 3 h. before serving with the toasted brioche.

for 4 people

Preparation 15 min

waiting time 3 h

cooking time 10 min

easy

Recipe_PRISMAPIX


60

Fondue with surprise chocolate

400 g dark chocolate2 kiwis1 small pineapple1 mango16 marshmallows125 g softened butter

1. Prepare the fruit: Peel pineapple, remove the heart, cut the flesh into cubes. Peel the kiwis and cut them into pieces. Peel the mango, remove the core and cut the flesh into cubes. Thread the fruit on wooden skewers, inserting marshmallows.

2. Break the chocolate into pieces and let it melt over low heat. Remove from heat, add butter and stir until the mixture is smooth. 3 Pour the fondue into ramekins and serve immediately with fruit kabob.

for 4 people

Preparation 15 min

Cooking time 3 min

easy

Recipe_PRISMAPIX


61

Chocolate fondue with fruit1. Macerate for 1 h the lavender in the cream.

2. Put the chocolate broken into pieces in a pan in a bain-marie. Let it melt slowly then straighten it with a spatula. Add cream and 5 tbsp of of warm water. Mix and let reduce for 5 min. over medium heat.

3. Serve the hot chocolate in a bowl along with diced brioche, chopped strawberries, peel and orange segments.

300 g of dark chocolate to 70% cocoa

20 cl of cream500 g strawberries

2 oranges4-5 candied orange peel

1 loaf brioche1 sprig of dried lavender

For 4 people

Preparation 20 min

Cooking time 20 min

waiting time 1 h

easy

Recipe_PRISMAPIX


62

index

mMeringues 54_

Multicolored eclairs 50_

nNun’s fritter 41_

oOrange provençal fritter 34_

pPancakes “everything chocolate“ 36_

Pancakes with chocolate cream and fruit 37_

Pancakes with sugar 35_

Pasta shell gratin 21_

Penne with tomato sauce 22_

Penne with sausage 23_

Potato croquettes 7_

rRaspberry almond charlotte 47_

Rice pudding 49_

sSardines of Elie with eggs 12_

Savory french toast 4_

Spanish tortilla 9_

Surprise banana 51_

Surprise strawberry 53_

tTagada mini cakes 30_

Tuna croquettes 10_

vVanilla milk chocolate mousse 59_

Vanilla wafers 32_

Veal burger 26_

wWaffles with ice cream and whipped cream 33_

Watercress cream with the laughing cow 6_

aAmerican grilled pork ribs 17_

Assorted savory crepes 8_

bBrandade with milk 28_

Breaded chicken drumsticks 19_

Burgers in italian 27_

Burgers lamb 24_

cCarnival fritters 40_

Charlotte with fruit salad 44_

Charlottes with praline chocolate 46_

Chicken wings with orange caramel 18_

Chocolate fondue with fruit 61_

Chocolate mousse 58_

Club-sandwich with chicken, bacon and zucchini 16_

Coconut-ginger rocks 56_

Crab cakes with coconut 11_

Crispy carrots 14_

Crunchy lollipops 57_

eEaster eggs 52_

fFondue with surprise chocolate 60_

lost bread with caramel 42_

Fried artichokes 15_

hHalloween pie 38_

Ham fritters and almond 13_

Honey and citrus-iced petit-suisses 48_

lLost brioche with tatin apples 43_

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